Arm Roast and Potatoes

I have to admit...i pushed the easy button for dinner tonight. i was busy spring cleaning some closets and before i knew it it was almost noon. so justy grabbed an arm roast from the freezer. one of the easiest and effortless meals is a roast done in the oven over several hours. i usually cook the roast one hour for every pound and set the oven low...275 degrees. today i had a frozen arm roast that weighed about 5 1/2 pounds. i put it in my trusty cast iron skillet, sprinkled it with garlic salt and montreal steak seasoning. i washed 6 small and medium potatoes and put them around the frozen roast. i then cut up half a red onion and sprinkled it on top. i covered the roast with tin foil and placed the whole thing on the bottom rack in the oven at 275. i let it cook 6 hours. in the mean time i made an old fashioned side of deviled eggs. while i was making the eggs, soph, jeremiah, isabelle, and justy had a mean game of poker going on....catherine was on the computer...imagine that!

for dessert i made another old fashioned dish...a cobbler. this is a really easy recipe and you can use any kind of fruit you like...canned peaches to frozen black berries. my motto is 'never completely follow a recipe' put your own twist on it...you can do....come on...now try it!

schindler cobbler:

1 stick of butter

1 cup of flour

1 cup of sugar

1/2 tsp salt

2 tsp baking powder

1 cup milk

1 can of peaches sliced

Melt butter in 1 1/2 quart casserole dish. in a bowl combine flour, sugar, salt, baking powder, and milk. pour into melted butter in casserole dish- do not stir- pull peach slices out of can with fork and plop on top of batter one at a time. bake at 350 degrees for 55-60 minutes. serve warm with vanilla ice cream.

*can use one bag of frozen berries of you liking in place of canned fruit.

~bon appetite~